Sunday, August 14, 2011

Tamari Almonds

Soaking nuts is a new thing too me, but it seems to make sense. Nuts contain many enzyme inhibitors that can strain your digestive system. These enzymes are designed to protect the nut while it is forming until it has enough sun and water to sprout. These enzymes are difficult for our bodies to process so in order to neutralize the enzymes and make the nutrients more bio-available we soak the nuts in salt water and then dehydrate them at low temperatures.  All nuts require different soaking times do to their natural makeup. Some nuts may require longer soaking times then others and the other way around. You don’t want your nuts going mushy on you. To look into soaking times, check out this website:

I’ve been snacking on Tamari Almonds made by Prana lately and they are very tasty. I decided to try making them myself . They turned out quite well and are very easy to make. They are a handy protein filled snack to have on hand, if you aren’t allergic to nuts that is.

Tamari Almonds

2 cups Whole Raw Almonds
4 cups Water (filtered)
1 tablespoon Salt
¼ - ½ cup Wheat Free Tamari

Mix nuts with salt and water (preferably filtered) in a bowl and leave at room temperature for 8 hours (overnight is easiest). Drain, rinse several times and then place in ¼ - ½ cup of wheat free tamari (enough to get an even coating) and soak for another 8 hours (while you at work for instance). Afterwards, spread almonds on a dehydrator tray and dehydrate at 105 degrees F for 12-24 hours, until you’ve reached your desired crunchy level. 

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